Nov 6, 2009 9:22am
Re: forum chili cook-off
Ah--now you're talking! A thin (yes...lard based!) flour tortilla is something altogether different! Thin, flaky--mmmm.
Yeah, whatever you like--go for it! Corn does add something distinctive to green chili though, that even the best flour cannot achieve. We have a special cst iron skillet for making tort's but it's a lot of work and I assumed folks would wimp. I do and I am a perfectionist on this shit.
And, fire roasting your own chiles is always fun and rewarding, but lots of work...using the cans cuts a lot of time out of the equation, and adds some nice liquid.
For the receipe, it is all done by taste--you could cut back on cumin if you like, and garlic too. You will also need to add some fluids, and you can add beans to achieve that, and add some fiber (just don't tell any purists I said it was okay!).
Mex oregano (probably won't have it up there?) is really nice, along with sage (small amt), and cilantro, but cumin should be your primarily spice. You can use oil instead of lard and salt pork, but you'll need salt in that case (spice).
Main thing is to brown the meats, clear the onions, and add to large pot with chiles/tomatillos (can you get those up there? If not, you have to use tomatos which turn it red...yuck).
All the spices and addt'l chiles are to taste, preference.
Main ingred should be: meat, chiles, tomatillos, onions, garlic.
Main spices should be: cumin, oregano (Mex only--it's different!), cilantro, sage, salt, pepper.